Coconut Lime Thai Snowballs

Last week I made these cookies from a recipe I found in the Pittsburgh Post Gazette last year. I am still looking for the recipe online so that I don't have to type it up (Lazy, I know) but if I can't find it, I will get it up here soon. The dough for this cookie was so good, I probably ate 4 or 5 cookies worth, and there were no eggs involved, so it was safe! They turned out ok, but the topping was a waste, the coconut/powdered sugar/lime did not stick to the cookie at all, so if anything I would just sift some powdered sugar on top and be done with it. I think these would be perfect for a tea party or some form of ladies event.

Coconut-Lime Thai Snowballs
Thursday, November 30, 2006


Coconut-Lime Thai Snowballs
Click photo for larger image.

COCONUT-LIME THAI SNOWBALLS

PG TESTED BY DIANA NELSON JONES

Tester's note: This recipe gives you the option of using lime juice instead of the first preference, lime oil. I decided to use the juice instead. The oil may be more pungent and make the cookies snappier. Additional lime zest would make the cookie coating more colorful. Also, I suggest you make the coating ahead of time.

Roll the balls out to the same size to prevent potential overbaking and crumbling.

Cookie mix:

* 1 cup (2 sticks) unsalted butter, softened
* 1 cup confectioners' sugar
* 1 teaspoon pure lime oil or 2 tablespoons lime juice
* 1 1/2 teaspoons finely grated lime zest
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 1 cup unsweetened shredded coconut, medium shred

Coating:

* 1 cup unsweetened shredded coconut, medium shred
* 1 cup confectioners' sugar, sifted
* 1 1/2 teaspoons finely grated lime zest
* 2 tablespoons cornstarch, sifted

Preheat oven to 350 degrees with racks in lower and upper third of oven. Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil or juice; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet.

Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine coating ingredients in a large plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Makes 4 to 5 dozen cookies